Mini sandwich bites with vegan salmon & tuna
Mini sandwich bites are definitely all-time favorites for buffets! If you think, they won't work out for vegans, you're absolutely wrong! We show you two recipes, even omnivorous people will love - sandwich bites with vegan carrot lox and tuna cream. Just schedule enough time to build you small sandwich towers - this takes more time than you initially think you will need. The rest of it is pretty easy!
Vegan Carrot Lox
90 minutes
a big portion
Ingredients
- 3 large carrots
- 1 tbsp oil
- 2 tsp liquid smoke
- 1/2 nori sheet
- 0.5 tsp salt
- 0.5 tsp rice vinegar
- optional: 1/2 tsp Old Bay Seasoning
Instructions
- Peel and finely slice carrots using a sharp knife or a vegetable peeler.
- Steam slices by transferring to a pot of boiling salted water and cook for approx. five minutes. Afterward, drain and transfer to a low bowl.
- Stir all ingredients for the marinade (oil, liquid smoke, salt and rice vinegar). Finely cut nori sheet with a sharp knife or scissors and stir into marinade.
- Drizzle marinade on top of carrot slices and make sure that each of them is covered with it. Set aside for approx. 60 minutes.
- Enjoy as topping on sandwiches, bagels or as a starter on our vegan blinis!
Vegan sandwich bites with carrot-lox
30 mini sandwiches
120 minutes (salmon included)
Ingredients
sandwiches
- 8 slices of toast
- 2 lemons
- 1 avocado
- 1 portion vegan carrot lox (recipe on the blog)
- toothpicks
horseradish mayonnaise
- 125 g (4.4 oz) vegan mayonnaise
- 7 g (0.2 oz) fresh dill
- 1/2 red onion
- 2-3 tsp horseradish
- salt&pepper
Instructions
- Prepare carrot lox as instructed on our blog.
- Wash and chop dill. Peel an onion and chop finely.
- Mix all ingredients for horseradish mayonnaise in a small bowl and season.
- Remove crust from white bread slices and cut into 4 small squares.
- Top square with horseradish mayonnaise, avocado, salad and carrot lox and close sandwich with another square of white bread. Fix with a toothpick and serve with fresh lemons.
Vegan sandwich bites with tuna cream
about 30 sandwich bites
30 minutes
Ingredients
- 8 slices of toast
- 2 red onions
- 20 g (0.7 oz) cress
- 3 tomatoes
- 100 g (3.5 oz) salad
tuna cream
- 1/2 shallot
- 125 g (4.4 oz) chickpeas
- 1/2 stick of celery
- 5 gherkins
- 1/4 cucumber
- 1/2 nori leaf
- 75 g (2.6 oz) vegan mayonnaise
- 1 tbsp mustard
- 1 tbsp lemon juice
- 7 g (0.2 oz) dill
- salt&pepper
Instructions
- Roughly cut cucumber, gherkins, celery, and shallot.
- In a mixer or food processor, add chopped veggies and chickpeas and let them mix 2 or 3 times shortly in order to get them minced, but not too minced. There still should be some chunks in it, so don't let them mix for too long.
- Put everything in a large bowl and add vegan mayo, mustard and lemon juice. Season with salt and pepper.
- Finely chop dill and cut a nori sheet. This will work best if you roll your nori sheet first and slice it. Stir in both into your tuna cream.
- Remove crust from white bread slices and cut into 4 small squares.
- Wash, slice and prepare tomatoes, salad, red onion, and cress.
- Top square with tuna cream and veggies and top with another toast square. Fix with a toothpick.
